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Blacktip shark recipe


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#1 Pablo

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Posted 06 July 2021 - 11:03 PM

My neighbor Ivan likes to fish on the local piers and gifted me a nice fillet of juvenile Blacktip shark, fresh from the Gulf of Mexico

 

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I cut it into chunks. No bones no bad fishy smell

 

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Now they soak in milk 

 

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Later I'll bubble some peanut oil in a pan and have a shark party


Paul Wolcott





#2 Pablo

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Posted 07 July 2021 - 02:19 AM

The shark secret is soaking the fillets in milk before cooking. Does it really need to soak all night long?  After about 2 hours I poured out the milk soak. Made 3 new bowls - left to right, 1. Fish chunks  2. Milk (new) with a healthy squirt of mustard blended with a whisk  3. Fish fry coating. My favorite is "Louisiana Fish Fry". Add a little flour if you want

 

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Peanut oil heated to at least 350 degrees. The hotter the better. Drop the chunks into the oil a few at a time until they are golden brown. Have a fire bottle nearby, Bunky  :laugh2:

 

This is as good as any fish I've ever had. You don't need to fry it - you can bake or grill it as well. The milk soak is the secret  :good:

 

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#3 John Luongo

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Posted 07 July 2021 - 05:42 AM

delicious! i have prepared catfish in a similar manner. i would like to try shark in a ceviche recipe. muy bueno!


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#4 Bill from NH

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Posted 07 July 2021 - 09:25 AM

I had mako shark in Philadelphia a few years back. I don't recall how it was fixed, but it was delicious. Is the blacktip shark anything like our "sand sharks?"


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#5 Pablo

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Posted 07 July 2021 - 03:13 PM

I dunno. Ask me a tuna question instead  :)  I never payed much attention to sharks (until now)


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#6 Bill from NH

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Posted 07 July 2021 - 10:48 PM

The first un-canned tuna I ever saw were two large ones being iced down in the back of a refrigerated truck. This was 55 yrs. ago on the Maine coast near Harpswell or Cundy's Harbor. They do a lot of Tuna fishing off the Maine coast & have for years. Lobstering & clamming get more public relations. 


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#7 mppicione

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Posted 08 July 2021 - 01:21 PM

You had me going there Paplo I though you dipped them in milk mustard and whisky LOL!

 

Everyone be careful with the peanut oil, it has a flash point of around 600 degrees. found out the hard way years ago.


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#8 Pablo

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Posted 08 July 2021 - 01:46 PM

:laugh2:  Nothing wrong with that, Marc, try it and let me know LOL

 

You are so right about the peanut oil, man! Safety first, always use a bigger pan than needed - if hot oil bubbles over you will need a Class Bravo and Charlie fire bottle  :heat:


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#9 John Luongo

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Posted 08 July 2021 - 06:07 PM

fried up some haddock tonight using your recipe. black beans, rice and home made corn bread. delicious! later, some Kentucky sippin whiskey.







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